Ingredients
- 2 tbsp. vegetable oil
- 8 skinless, boneless chicken thighs (2 pounds)
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. ground red pepepr
- 2 cups chopped onion
- 8 garlic cloves, minced
- 1-15 oz. can organic whole peeled tomatoes, undrained & crushed
- 1 cup chopped fresh cilantro, divided
- 3 tbsp. fresh lime juice
- 1-7 oz. can salsa verde
- 12-6 inch corn torlillas
- 3/4 cup shredded pepper Jack cheese
- 6 tbsp. Mexican crema
Details
Preparation
Step 1
Place a small roasting pan in a 425 degree oven. Heat skillet over medium high heat. Add oil; sprinkle chicken evenly with cumin, salt, pepper. Sauté chicken 3 minutes Turn chicken over and place in the preheated roasting pan. Add onion, garlic, & tomatoes to pan; bake for 15 minutes until meat is done. Cool; shred chicken and toss back into tomato mixture.
Combine 3/4 cup cilantro, lime juice, & salsa verde; spread 1/4 cup mixture in a greased 11 x 17" baking dish. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa; sprinkle with cheese and bake at 425 degrees for 15 minutes. Top with 1/4 cup cilantro; place a tablespoon crema on each serving.
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